My daughter will literally eat anything I put in front of her. I guess if I can pass on any qualities to my child it’s a pretty good one!
With that being said, being able to make a variety of foods makes my blogging that much easier! The fact that I can actually stick a bowl of peas in front of her and she pops them like candy is kind of mind-blowing, but I don’t question it. Instead, I just internally thank the tastebud gods that my daughter got the ones that like ALL THE THINGS. Luckily for everyone in the household, I don’t plan on sticking peas in baked goods anytime soon so instead she gets something like these muffins stuffed with applesauce, cinnamon and oats.
Since she does have such a great set of tastebuds I take full advantage by prepping lots of healthy meals for her during the week that don’t take a lot of time or fancy ingredients. All that they require are some basic staples resulting in one happy baby.
Anytime I can prep food for my family that packs in all the healthy carbs, fats and protein without the added sugar and fillers I feel like I can count it as a “Mom-win”. And if you’re a mom YOU get me…these little moments of achievement deserve all the happy dancing and muffin devouring we can do simultaneously because chances are we’ll be needed again by someone in .43 seconds.
Applesauce Oatmeal Muffins
Author: The Happy Hungry Yogi
Makes: 12 muffins
Prep time: 10 minutes
Bake time: 25 minutes
- 1 c applesauce
- 1/2 c almond milk (can sub any non-dairy variety)
- 1 egg
- 4 tbsp coconut oil
- 2 tbsp real maple syrup
- 1 tsp vanilla
- 1 c gluten-free old fashioned oats (not quick cooking oats)
- 1 c gluten-free all purpose baking flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- Preheat oven to 350F. Lightly spray or grease a muffin pan and set aside.
- In a large mixing bowl combine the wet ingredients; applesauce, almond milk, egg, coconut oil, maple syrup and vanilla.
- Add the dry ingredients; oats, flour, cinnamon, baking soda, baking powder and sea salt. Mix by hand until all of the ingredients are combined.
- Using a large spoon or ice cream scoop, fill each muffin well halfway to the top.
- Bake for 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before removing from the pan. These muffins will last if left out and covered, however, you will get a longer shelf life if stored in the fridge or freezer.